Raspberry And Mascarpone Trifle Recipes

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GRAND RASPBERRY TRIFLE



Grand Raspberry Trifle image

English trifle can be made in one large dish or several small dishes. Ours combines fruit, jam, juice-drenched pound cake, and whipped cream.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes

Time 20m

Number Of Ingredients 6

1/2 cup plus 2 tablespoons sugar
1/4 cup fresh lemon juice
1 cup seedless raspberry jam
4 cups raspberries
2 cups heavy cream
1 1/2 pounds favorite pound cake

Steps:

  • In a small saucepan, bring 1/2 cup sugar, 1/4 cup water, and lemon juice to a boil, stirring to dissolve sugar, 1 to 2 minutes. Let cool.
  • In a small bowl, combine jam with 3 cups raspberries, mashing slightly. In a large bowl, whip cream and 2 tablespoons sugar to stiff peaks.
  • Slice pound cake 3/4 inch thick; brush both sides of slices with lemon syrup.
  • Fit 1/3 of slices snugly in the bottom of a 4-quart trifle dish or other glass bowl, trimming edges if necessary. Gently spread top of layer with 1/3 of raspberry mixture, and then 1/3 of whipped cream. Repeat to make two more layers; garnish with remaining cup raspberries. Refrigerate until ready to serve, up to 24 hours.

VERY BERRY TRIFLE



Very berry trifle image

Layers of mascarpone, custard, cherry conserve, mixed berries, Madeira cake and sherry - who doesn't love a trifle?

Provided by Sarah Cook

Categories     Buffet, Dessert

Time 20m

Number Of Ingredients 9

500g pack frozen mixed berry, we used summer berry mix, defrosted
150g red cherry jam
300-350g madeira cake, cut into roughly 3cm cubes
500ml tub custard
250g tub mascarpone
5 tbsp caster sugar
400ml double cream
3 tbsp sherry
berries, grated chocolate or rose petals, to decorate

Steps:

  • Mix the berries and cherry jam together, and spoon into your trifle bowl. Scatter over the madeira cake and push down a little into the berries.
  • Put the custard, mascarpone and 3 tbsp sugar in a bowl together and beat until smooth, then dollop all over the trifle. Put the double cream, remaining 2 tbsp sugar and sherry in a bowl and beat until soft peaks form. Cling film both the trifle bowl and cream and chill until ready to serve. You can do this up to 24 hours in advance.
  • To serve, spoon the sherry cream all over the trifle, then scatter with your favourite decoration.

Nutrition Facts : Calories 708 calories, Fat 48.2 grams fat, SaturatedFat 28.9 grams saturated fat, Carbohydrate 59.7 grams carbohydrates, Sugar 51.1 grams sugar, Fiber 2 grams fiber, Protein 7.1 grams protein, Sodium 0.5 milligram of sodium

RASPBERRY TIRAMISU TRIFLE



Raspberry Tiramisu Trifle image

This is my favorite raspberry dessert - a fruity tiramisu trifle with lots of raspberries, mascarpone, and ladyfingers that can be made ahead. It does use raw eggs so make sure they are super fresh.

Provided by mimichette

Categories     Desserts     Specialty Dessert Recipes     Trifle Recipes

Time 20m

Yield 8

Number Of Ingredients 8

¼ cup white sugar, divided
1 tablespoon lemon juice
1 teaspoon water
1 (8 ounce) container mascarpone cheese
3 eggs, separated
1 (3 ounce) package ladyfingers
2 cups crushed ripe raspberries
20 fresh raspberries

Steps:

  • Combine 1 tablespoon sugar, lemon juice, and water in a bowl.
  • Combine mascarpone, egg yolks, and 3 tablespoons sugar in a large bowl; beat with an electric mixer until smooth and creamy.
  • Beat egg whites in a glass, metal, or ceramic bowl until until stiff peaks form. Lift your beater or whisk straight up: the egg whites will form sharp peaks. Carefully fold under mascarpone cream.
  • Dip 2/3 of the ladyfingers in the lemon juice mixture. Layer the ladyfingers dipped side up and dry side down in a rectangular serving dish. Add a layer of half of the crushed raspberries, followed by half the mascarpone cream. Add another layer of soaked ladyfingers, followed by raspberries and the rest of the mascarpone. Garnish with whole raspberries.

Nutrition Facts : Calories 228.5 calories, Carbohydrate 17.2 g, Cholesterol 128 mg, Fat 16 g, Fiber 2.7 g, Protein 5.8 g, SaturatedFat 7.9 g, Sodium 56.7 mg, Sugar 8.3 g

RASPBERRY TRIFLE



Raspberry Trifle image

Layered dessert that should, in theory, feed a lot of people! I know it's not a typical cake, but I think it's better than that! And it really does feed a lot of people!

Provided by Bonnie

Categories     Desserts     Specialty Dessert Recipes     Trifle Recipes

Time 4h20m

Yield 18

Number Of Ingredients 9

1 ½ cups heavy cream
¼ cup white sugar
2 (8 ounce) packages cream cheese, softened
2 teaspoons lemon juice
1 ½ teaspoons vanilla extract
½ cup white sugar
1 (10.75 ounce) package prepared pound cake
2 (10 ounce) packages frozen raspberries, thawed
2 tablespoons unsweetened cocoa powder, for dusting

Steps:

  • In a medium bowl, beat cream with 1/4 cup sugar until stiff peaks form. In another bowl, cream together cream cheese, lemon juice, vanilla and 1/2 cup sugar. Fold 2 cups of whipped cream into cream cheese mixture. Reserve remaining whipped cream.
  • Slice pound cake into 18 - 1/2 inch slices. Drain raspberries, reserving juice. Line the bottom of a 3 quart glass bowl or trifle bowl with one-third of the cake slices. Drizzle with some raspberry juice. Spread one-fourth of the cream cheese mixture over cake. Sift one-fourth of the cocoa over that. Sprinkle with one-third of the raspberries. Repeat layers twice. Top with remaining cream cheese mixture, whipped cream and sifted cocoa. Cover and refrigerate 4 hours before serving.

Nutrition Facts : Calories 287.5 calories, Carbohydrate 26.4 g, Cholesterol 91.5 mg, Fat 19.5 g, Fiber 1.7 g, Protein 3.5 g, SaturatedFat 12 g, Sodium 148.2 mg, Sugar 20 g

RASPBERRY AND MASCARPONE TRIFLE



Raspberry and Mascarpone Trifle image

A Donna Hay recipe I found in our Sunday Herald. I love simple berry desserts like this so am saving it to try soon.

Provided by JustJanS

Categories     Cheesecake

Time 30m

Yield 12 serving(s)

Number Of Ingredients 9

1 cup limoncello
1 cup water
2 tablespoons caster sugar
250 g mascarpone
600 g sour cream
1/2 cup icing sugar, sifted, plus extra
2 tablespoons lemon zest, finely grated
34 lady fingers
500 g raspberries

Steps:

  • Place the limoncello, water and caster sugar in a small saucepan over low heat and stir untilt he sugar has dissolved. Set aside to cool.
  • Place the mascarpone in a bowl and stir until smooth; add the sour cream, icing sugar and lemon rind and whisk until smooth.
  • Dip the fingers into the liqueur mixture and use to line the base and sides of a 3-litre capacity glass bowl.
  • Top the fingers with half the raspberries, spoon over the mascarpone mixture then top with the remaining raspberries.
  • Dust with extra icing sugar to serve.

Nutrition Facts : Calories 271.2, Fat 13.2, SaturatedFat 7.4, Cholesterol 134.9, Sodium 72.3, Carbohydrate 34, Fiber 3.8, Sugar 17.3, Protein 5.5

LEMON AND RASPBERRY TRIFLE IN MASON JARS



Lemon and Raspberry Trifle in Mason Jars image

Use 2-cup mason jars for these pretty make-ahead summertime desserts. Choose a dry or cream sherry, or replace with limoncello instead. This recipe can easily be doubled.

Provided by VVVVV

Categories     Desserts     Specialty Dessert Recipes     Trifle Recipes

Time 35m

Yield 4

Number Of Ingredients 12

¼ cup water
¼ cup lemon juice
¼ cup white sugar
3 tablespoons dry sherry
½ (16 ounce) loaf prepared pound cake, cut into 1-inch cubes
1 cup mascarpone cheese
¾ cup lemon curd
4 teaspoons lemon zest
1 cup lemon curd
2 cups fresh raspberries
1 (1 ounce) square semisweet chocolate, grated
1 ⅓ cups pressurized whipped cream

Steps:

  • Bring lemon juice, water, and sugar to boil over medium heat, stirring occasionally, until the sugar dissolves, about 5 minutes. Remove from heat; stir in sherry. Divide the pound cake evenly between four 2-cup mason jars, then pour the lemon and sugar mixture on top.
  • Combine the mascarpone cheese, 3/4 cup lemon curd, and lemon zest in a bowl. Divide the cheese mixture among the jars, pressing down with the back of a spoon to create an even layer. Spoon the remaining 1 cup lemon curd over the cheese mixture to create another layer. Top with the raspberries, then sprinkle with chocolate. Cover and refrigerate for at least 15 minutes, or up to 24 hours. Top with whipped cream before serving.

Nutrition Facts : Calories 1027.3 calories, Carbohydrate 146.4 g, Cholesterol 299.9 mg, Fat 50.3 g, Fiber 5.2 g, Protein 8.9 g, SaturatedFat 27.6 g, Sodium 439.1 mg, Sugar 114.3 g

RASPBERRY, WHITE CHOCOLATE & MASCARPONE TRIFLE



Raspberry, White Chocolate & Mascarpone Trifle image

Reminiscent of tiramisu, but with the yummy addition of white chocolate, a hint of almond, and without the coffee. For special occasions. Time includes 4 hours for chilling.

Provided by Daydream

Categories     Dessert

Time 4h20m

Yield 8-10 serving(s)

Number Of Ingredients 11

1/2 cup superfine sugar (caster)
3 cups water
1 lemon, zest of
1/4 cup amaretto liqueur
6 ounces mascarpone
1/3 cup superfine sugar, extra
2 eggs, separated
8 ounces white chocolate, grated
20 Savoiardi cookies (Italian light sponge finger biscuits)
2 cups fresh raspberries
1/3 cup sliced almonds, toasted

Steps:

  • Combine sugar, water and lemon zest in a pan, and continuously stirring, bring to the boil.
  • Reduce heat and let simmer for 10 minutes.
  • Remove from heat, add amaretto liqueur, and set aside to cool.
  • With an electric mixer, beat together the mascarpone, extra sugar and egg yolks,- be careful not to over-mix or otherwise the mascarpone will “yellow” and become grainy.
  • In an absolutely clean and dry bowl with clean and dry beaters, beat the egg whites until soft peaks form.
  • Gently fold through the mascarpone mixture along with the grated chocolate.
  • Dip half the quantity of biscuits, one at a time and quickly, into the cooled sugar syrup – if dipped too long they will become mushy!
  • Line the base of an 8” x 11” (20cm x 26cm) serving dish with the biscuits.
  • Top with half the mascarpone mixture.
  • Sprinkle the raspberries over the mascarpone mixture.
  • Top with another layer of the biscuits dipped in the sugar syrup, then finish with the remaining mascarpone.
  • Sprinkle the almonds over the top and refrigerate for 4 hours or overnight.

Nutrition Facts : Calories 289.8, Fat 12.5, SaturatedFat 6, Cholesterol 56.8, Sodium 45.1, Carbohydrate 42.1, Fiber 2.5, Sugar 39.2, Protein 4.4

RASPBERRY TRIFLE



Raspberry Trifle image

Layer cake, berries, and cream for this crowd-pleasing dessert. This recipe is from Randy Mattox of Axton, Virginia.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes

Time 20m

Number Of Ingredients 8

1/3 cup sweetened flaked coconut
1/4 cup dry sherry
2 packages frozen raspberries (12 ounces each), thawed
2 teaspoons grated lemon zest
2 cups heavy cream
1/4 cup sugar
1 store-bought pound cake (12 ounces), cut into 3/4-inch-thick slices
1/3 cup sliced almonds, coarsely chopped

Steps:

  • Preheat oven to 350. Spread coconut on a baking sheet; toast until browned, about 6 minutes. Set aside. In a bowl, combine sherry, berries, and lemon zest; set aside. In another bowl, with a whisk or an electric mixer, beat cream and sugar until stiff peaks form. Set aside.
  • Line the bottom of a 4-quart glass serving bowl with a layer of cake slices, packing them tightly. Spreading evenly, top with half the raspberry mixture, then half the cream.
  • Add a second layer of cake slices, raspberry mixture, and cream; sprinkle with coconut and almonds. Serve immediately, or for best texture, refrigerate, covered, overnight.

RASPBERRY CRANACHAN TRIFLE



Raspberry cranachan trifle image

A twist on the Scottish classic, with crunchy flapjack-style toasted oats

Provided by Good Food team

Time 42m

Number Of Ingredients 12

568ml pot double cream
284ml pot double cream
250g tub mascarpone
140g icing sugar , sifted, plus extra
6 tbsp Scottish whisky
1kg frozen raspberries , defrosted
140g butter
4 tbsp honey (preferably Scottish heather)
200g whole jumbo porridge oats
100g golden caster sugar
100g hazelnut , roughly chopped
85g plain flour

Steps:

  • First, make the crunchy oats. Heat oven to 180C/fan 160C/gas 4. Melt the butter and honey in a large saucepan, then stir in the other ingredients until everything is well coated. Spread out on a baking sheet, then bake for 20 mins until crisp. Cool, crumble into pieces, then set aside. Can be stored in an airtight container for up to 3 days.
  • For the whisky cream, beat both pots of double cream with the mascarpone, icing sugar and whisky until it is smooth and holds soft peaks. In a separate bowl, stir a couple tbsps icing sugar into the raspberries to taste.
  • To assemble, spoon some raspberries in the bottom of a glass bowl, followed by a layer of cream and a layer of oats. Repeat 2-3 times, depending on your bowl size, saving the final layer of oats to scatter over before serving with a dusting of icing sugar.

Nutrition Facts : Calories 989 calories, Fat 77 grams fat, SaturatedFat 41 grams saturated fat, Carbohydrate 64 grams carbohydrates, Sugar 42 grams sugar, Protein 8 grams protein, Sodium 0.38 milligram of sodium

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